Creamed Spinach

Ingredients

For Spinach

2 1/2 pounds fresh spinach, washed, water still clinging to the leaves

For Bechamel

3 tablespoons unsalted butter

1/4 cup all-purpose flour

1 cup milk

1 teaspoon coarse salt

Pinch of freshly ground black pepper

Pinch of ground nutmeg

Directions

Steam the spinach in a large pot for 2 to 4 minutes, until the leaves have all collapsed. The water clinging to the leaves will be enough to cook it. Drain, cool, and squeeze out the liquid in a strainer. Coarsely chop the spinach.

To make the bechamel, heat a saute pan over medium heat, and then melt the butter and whisk in the flour. Cook, stirring, for 1 minute. Whisk in the milk until fully incorporated and simmer for 30 seconds. Stir in the salt, pepper, and nutmeg.